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Szechuan Orange Beef (Stir-Fry)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.4614
Energy (kCal)2787.1832
Carbohydrates (g)325.1837
Total fats (g)131.7355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes. | 2. Combine sauce ingredients; set aside. | 3. Heat wok over high heat, then add peanut oil (be careful of splattering). | 4. Remove beef from marinade and stir-fry until browned (3 minutes). | 5. Remove and let drain through a sieve. | 6. Pour most of the oil out of the wok, reserving about 2 teaspoons. | 7. Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds. | 8. Return the beef to the pan and add sauce. | 9. Stir-fry for 3 minutes, mixing well. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef steak 1 sliced 1400.8032 0.0 74.8002 122.4003
    peanut oil 2 fluid - - - -
    red chili pepper 2 cut 2.5 0.5506 0.1169 0.0275
    dark soy sauce 1 tablespoon - - - -
    rice wine 1 tablespoon - - - -
    gingerroot 1 1/2 1/2 chopped - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    orange peel 1 tablespoon soaked chopped 5.82 1.5 0.09 0.012
    szechuan peppercorn 1/4 teaspoon roasted ground - - - -
    dark soy sauce 2 tablespoons - - - -
    salt 1/2 teaspoon - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    sesame oil 1/4 teaspoon 79.56 0.0 0.0 9.0
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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